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easy fried shrimp recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General (High-Protein)
Description
This easy fried shrimp recipe offers a golden-brown crunch and vibrant flavor, enhanced by a fiery mango-lime glaze. It’s a quick, high-protein meal perfect for a family-friendly weeknight dinner, bringing a celebration to your table.
Ingredients
- 1.1 lbs large raw shrimp, peeled, deveined, tails on
- 1 cup all-purpose flour
- 0.25 cup cornstarch (for dredge)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon fine sea salt (for dredge)
- 0.25 teaspoon black pepper
- 2 large eggs, beaten
- 0.25 cup water (for egg wash)
- 2 cups vegetable oil, such as sunflower or canola, for frying
- 1 cup ripe mango puree (from fresh or frozen mango)
- 0.25 cup fresh lime juice
- 3 tablespoons honey or maple syrup
- 1 tablespoon freshly grated ginger
- 2 teaspoons finely minced garlic
- 1 teaspoon red chili flakes (or 1 small red chili, finely minced)
- 2 tablespoons water (for cornstarch slurry)
- 2 teaspoons cornstarch (for slurry)
- 0.25 cup unsweetened coconut flakes, toasted
- 0.5 cup roughly chopped fresh cilantro
- 0.5 teaspoon red chili threads
Instructions
- Prep Shrimp and Dredge: Pat the shrimp very dry with paper towels. In a shallow bowl, whisk together the flour, 0.25 cup cornstarch, garlic powder, onion powder, smoked paprika, 0.5 teaspoon fine sea salt, and black pepper. In a second shallow bowl, whisk the beaten eggs with 0.25 cup water until combined.
- Make Fiery Mango-Lime Glaze: In a small saucepan, combine the mango puree, lime juice, honey (or maple syrup), grated ginger, minced garlic, red chili flakes, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally. Whisk together the 2 tablespoons water and 2 teaspoons cornstarch in a small bowl to form a slurry; pour this into the simmering glaze, whisking constantly until the glaze thickens to a syrupy consistency (about 1-2 minutes), then remove from heat.
- Toast Coconut Flakes: In a dry non-stick skillet over medium-low heat, toast the unsweetened coconut flakes. Stir frequently until they turn light golden brown and smell fragrant, then immediately transfer them to a small plate to cool.
- Bread the Shrimp: Dip each dry shrimp first into the egg mixture, letting any excess drip off, then dredge thoroughly in the seasoned flour mixture. Press gently to ensure an even coating. Place coated shrimp on a clean baking sheet, making sure they don’t touch, and let them rest for 10-15 minutes.
- Heat Frying Oil: Heat 2 cups vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat to 350F (175C).
- Fry the Shrimp: Fry the shrimp in batches, being careful not to overcrowd the pan, for 2-3 minutes per side. They should turn a beautiful golden brown and be cooked through. Remove the fried shrimp with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil, seasoning lightly with a pinch of salt immediately after frying.
- Glaze and Garnish: Once all shrimp are fried, transfer them to a large bowl. Pour about two-thirds of the warm Fiery Mango-Lime Glaze over the shrimp and gently toss to coat until glossy. Arrange the shrimp attractively on a platter, drizzle the remaining glaze artfully over them, then sprinkle generously with the cooled toasted coconut flakes. Scatter the fresh cilantro over the top, and finish with a delicate scattering of red chili threads.
Notes
For an extra crispy coating, double-dip the shrimp in the egg wash and then the flour mixture. A pinch of cayenne pepper can be added to the flour for more heat. Bread shrimp a few hours ahead and keep them chilled for busy weeknights. For gluten-free, use a 1:1 gluten-free flour blend. Look for shrimp that are firm and translucent; proper thawing of frozen shrimp can be cost-effective. This recipe can be adapted for an Air Fryer (375F for 8-12 min) or Oven Baked (400F for 10-15 min).
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 5 large shrimp
- Calories: 380 calories
- Sugar: 25 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 200 mg